Ok, I LOVE HOMEMADE ICE CREAM, and what else goes better with cake??!!!!! However, I only have a couple of recipes for it!! I'm looking for your favorite ice cream recipe. It's summertime and time to get out those churns!!!

Here's my fave:

Peanut Butter Ice Cream
2 cups whole milk
2 pints whipping cream
1 1/2 cup Peanut Butter
1 3/4 cup sugar
2 TBSP vanilla
1/2 tsp salt

Stir until peanut butter is dissolved and pour into your churn, fill with whole milk if necessary.


I can't wait to see how many wonderful, new recipes we can come up with! This one should be fun and just in time for July 4th!!

Happy caking and churning!!!

Tonya

I've made peanut butter ice cream and added Nutter Butter cookies to it. My husband still asks for me to make it again!

Hi Tonya!! Thanks for sharing the peanut butter ice cream recipe! It sounds so yummy! Can't wait to try it!!

Here is two of my favorites:

Banana Split Ice Cream

¾ cup plus 2 tablespoons granular sugar
1 cup water
1 cup milk
2 cups miniature marshmallows
4 teaspoons lemon juice
1 8-ox can crushed pineapple, undrained
2 medium ripe bananas, finely chopped
½ cup chopped maraschino cherries, drained and patted dry
1 cup heavy whipping cream, whipped

In a heavy saucepan, bring the sugar, water and milk to a boil. Reduce heat; cook until sugar is dissolved. Add marshmallows and stir until melted. Remove from the heat: cool for 15 minutes. Stir in lemon juice. Cover and refrigerate for 8 hours or overnight. (I let mine sit overnight). Remove from refrigerator and stir in the pineapple, bananas, and cherries. Fold in whipped cream. Fill cylinder of ice cream freezer two-thirds full: freeze according to manufacturers directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yields 1 ½ quarts.


Peach Ice Cream

1 tablespoon unflavored gelatin
2 tablespoons cold water
1 ½ cups milk
1 cup half and half cream
½ cup evaporated milk
2 cups sliced peeled ripe peaches
1 ¾ cups of sugar, divided
1 teaspoon vanilla extract
¼ teaspoon almond extract
1/8 teaspoon salt

In a small microwave safe bowl, sprinkle gelatin over cold water, let stand for 1 minute.
Microwave on high for 20 seconds, stir. Let stand until gelatin is completely dissolved. In a large bowl, combine the gelatin, milk, cream and evaporated milk. In another bowl, mash the peaches with 1 cup of sugar. Add the peach mixture, extracts, salt and remaining sugar to the cream mixture, stir until sugar is dissolved. Fill cylinder of ice cream freezer 2/3 full, freeze according to manufacturers directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2 to 4 hours before serving. Yields about 1 quart.


Hope you like and enjoy them! Hugs, ~Denise

denise--will this recipe go to the fill line or do you just a a little milk to get there


THEY ALL SOUND SO YUMMY--WE MADE PEACH ICE CREAM & CHERRY ICE CREAM SUNDAY NIGHT

I'VE NEVER BEEN HAPPY WITH MY HOMEMADE ICE CREAM (MIL RECIPES) BUT DH LIKE IT--THE CHERRY WAS GOOD-WAS STILL SOFT, WE DIDN'T HAVE TIME TO LET IT 'RIPEN'

GOTTA MAKE MORE TONIGHT--IF IT TURNS OUT BETTER I'LL POST THE RECIPE


I CAN'T WAIT TO TRY THE BANANA SPLIT

Emily Luchetti has a book out entitled A Passion for Ice Cream. she is very innovative and was and maybe still is pastry chef at Farroulon in San Francisco her book a Passion for Desserts is Great also. If time permits this week I am going to try blood orange sorbe and frozen limoncello. If any of you love limoncello it's ez to make.

Hey Tara...It goes to the fill line. The banana split is sooo yummy! I know that there is a lot of extra work to it...but it is worth it!


Hugs, ~Denise

Thanks Denise for the banana split and peach (just in time for peach season here!!!). These sound GREAT!!!! My hope is to be like Baskin Robbins with the 31 flavors...one for each day of the month! I think I may need a new wardrobe after this, but I'll enjoy every second of it!

i'm bump you, hope you get somemore (b/c i want some to)

I MUST check out the Passion for Ice Cream book! Sounds really yummy! Oh, forgot to mention on the PB ice cream, I've also chopped up Reese's cups and I've put milk choc chips in it. Both are really good!

Tonya

Mmmm, those sound Yummy!!

O.K. Barring any more family emergencies in the next month, I intend to make all the recipes you have shared. We are deprived of really good ice cream in this country --- as well as great tasting tomatoes. Sorry

I'm a big fan of vanilla, so here's my favorite recipe:

Awesome Vanilla Ice Cream

3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar (sugar that's been sitting with vanilla bean pod in it)
2 teaspoons pure vanilla extract

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

To make this chocolate ice cream, whisk in 1/2 cup cocoa powder in the very beginning.



My favorite ice cream is green tea ice cream... I just add around 2 Tbsp maccha (grean tea) powder to my vanilla ice cream recipe. It's also good if you mix in some chopped crystalized ginger (yum!) or some lemon juice as well.

I made the peanut butter ice cream for fathers day today (along with a chocolate cake!!) OMG!!! It is WONDERFUL!!! I chopped up about a cup of nutter butters and put them in there about 1/2 through. This stuff is like heavenly ice cream!!! Thanks so much for the recipe. I am usually a die hard homemade vanilla ice cream fan - this is my new favorite!!

One thing though - I could not get the peanut butter to dissolve - so I just threw it in the couisinart and zapped it in there ~ blended perfectly. (I would have used a blender, but I blew mine up a few weeks ago and have not replaced it yet.)